Left sub menu

Crown roast of lamb with mint pesto and celery-potato gratin

A sensory sensation and a feast for the eyes!

Ingredients for 4 people:
1 rack of lamb (preferably from the farmer or market)
2 slices hamburger bacon (dry cured and smoked)
SONNENTOR Lizzie's Lamb Spice
3 sprigs of rosemary
2 sprigs fresh mint
5 tablespoons olive oil
1 pinch of sugar
2 medium celeriac roots
500 g potatoes
500ml coconut milk
3 garlic cloves

Mint pesto:
10g pine nuts
1 clove of garlic
1 bunch mint
1/2 bunch basil
1 teaspoon honey
80 ml olive oil
2 tablespoons lemon juice
Salt and pepper

1. Rub the lamb rack with Lizzie's Lamb Spice and pan sear in olive oil on both sides. Roll the meat, tie together with kitchen string and wrap the meat part of the rack in bacon. Put seasoning and rosemary branches into the crown.
2. Peel celeriac and potatoes and cut into 2 mm thick slices. Simmer in salted water for around10 minutes. Layer celeriac and potatoes in an ovenproof dish, season with Lizzie's Lamb Seasoning and add the coconut milk and finely grated garlic. Cover with foil and bake at 180 ° C degrees for 40 minutes, remove foil and bake for another 10 minutes.

Mint pesto:
Toast pine nuts in a pan until golden brown. Peel and crush garlic, coarsely chop the mint leaves and basil and use a stick blender to puree the roasted pine nuts, garlic, herbs, honey, olive oil and lemon juice. Season with salt and pepper to taste.